Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Add gnocchi; cook until gnocchi floats to the surface. Using a slotted spoon transfer immediately to a large serving bowl. Toss with fresh pesto and serve with more ricotta, fresh mint, and a generous drizzle of spicy Brown the gnocchi before tossing with pesto and serving with ricotta and honey.
Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:
- Make ready 800 g carrots
- Make ready 150 g ricotta cheese
- Take 120 g mint
- Make ready 150 g honey
- Get 1/2 tsp chilly flakes
- Prepare 1 egg
- Prepare 2 tbsp starch
- Prepare 200 g flour
- Prepare 100 ml olive oil
- Take 30 g pine nuts
- Take 25 g pecorino cheese
- Prepare 2 tsp lemon juice
- Take Salt
- Take Pepper
- Prepare Olive oil
- Get Flour(for dusting)
- Make ready Ricotta cheese (for garnish)
The Best Vegetarian Gnocchi Recipes on Yummly Ricotta gnocchi is the answer to all my whiney pasta prayers. Potato gnocchi itends to be so… heavy. I should probably shut up and start with mint, I know.
Instructions to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:
- Preheat the oven at 180°C. Peel carrots and transfer onto a baking sheet. Drizzle with some olive oil, season with salt and roast for approx 45 min.
- Meanwhile add honey and chili flakes to a saucepan and simmer for approx 5-7 min. over medium heat. Set aside until serving.
- Add roasted carrots, ricotta cheese, egg and some salt to a food processor and blend until smooth. Transfer carrot purée into a large bowl, add starch and flour gradually. Allow to cool in the fridge, if desired.
- In the meantime prepare pesto : add mint, olive oil, pine nuts. Pecorino cheese, add lemon juice to a food processor, season with salt and pepper, and blend until smooth. Set aside until serving.
- Remove gnocchi dough from the fridge, transfer onto a floured working surface, and knead carefully. Cut dough into 4 equal pieces and roll them into logs. Cut into bite sized pieces and roll into small balls. To create the classic gnocchi roll each gnocchi over the tines of a fork, then transfer onto a floured baking sheet or cutting board.
- Bring a large pot with salted water to a boil. One after another; transfer gnocchi into the boiling water. Once they float, they’ve ready and can bet gently removed using a slotted spoon.
- Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, add hot honey. Enjoy !
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